Following the example of Rick Bayless, I neither skin nor seed tomatoes for salsa or pico de gallo. It's a French technique that's not necessary for Mexican cooking. Also, seeding tomatoes removes a lot of the flavor that's in the jelly surrounding the seeds.

My garden is still going, too, but it's a little surprising that yours is, so far north. Are you getting cooler temperatures yet?

__________________The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller

i'm going to be making salsa later today or tomorrow with tomatoes from my (surprisingly still going) garden.

Quote:

Originally Posted by GotGarlic

My garden is still going, too, but it's a little surprising that yours is, so far north. Are you getting cooler temperatures yet?

When are you guys planting? My tomato's have been long gone. I still have peppers, but nothing else. Cukes are long gone too.

Every year, I plan to start my seeds sooner and stagger planting times so for example I have some tomato plants still producing.
Maybe this spring I will be ready....To do it right.
BTW. My habanero plants are still producing like crazy. I picked probably 200 Monday and there are at least that many greens ones left.
They seemed to get better as they got older unlike tomato's that were done in Sept.

When are you guys planting? My tomato's have been long gone. I still have peppers, but nothing else. Cukes are long gone too.

Every year, I plan to start my seeds sooner and stagger planting times so for example I have some tomato plants still producing.
Maybe this spring I will be ready....To do it right.
BTW. My habanero plants are still producing like crazy. I picked probably 200 Monday and there are at least that many greens ones left.
They seemed to get better as they got older unlike tomato's that were done in Sept.

I plant tomatoes, peppers and cucumbers in late April/early May. The key, though, is that I plant both hybrids and heirloom tomatoes. Hybrids ripen earlier - by July - and heirlooms take longer to ripen but have different flavors, so I usually have them August through October. I also have two kinds of plum tomatoes that are still ripening. Peppers are still producing a little; tomatillos are going crazy!

This is from last weekend:

Attached Thumbnails

__________________The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller

Hi bucky. As GG and Steve said, I don't peel or deseed the tomatoes when I make pico de gallo, or salsa fresca as it's also called. btw, the name pico de gallo roughly translates to 'rooster's beak' . I love it - it's so easy to make...just chop your tomatoes, add some diced jalapeno, onion, cilantro (if you like it), a pinch of salt, and a squeeze of fresh lime juice. It's best after it sits for a couple of hours, and will keep for few days in the fridge, but mine never lasts that long!

The term salsa usually refers to a soupier, blended mix, and is usually cooked and reduced. But you can blend it fresh if you like it less chunky, and still call it salsa. lol

If you're planning to make salsa to preserve, it needs to be cooked and properly canned, and I know absolutely nothing about that process.

Here is some pico de gallo I made yesterday.

__________________Grandchildren fill the space in your heart you never knew was empty.